| 摘要 |
PURPOSE:To obtain the title product containing dietary fiber valuable for health and good in taste, mouth feeling, both external and internal appearance, etc., by kneading wheat flour with a poorly digestible dextrin followed by fermentation and then baking. CONSTITUTION:Firstly, a roasted dextrin is dissolved in water followed by making (alpha-amylase to act on the resultant solution and then e.g. carrying out hydrogenation into a poorly digestible dextrin. Thence wheat flour is kneaded with this dextrin followed by fermentation and then baking, thus giving the objective dietary fiber-contg. bakery product. The suitable amount of the poorly digestible dextrin to be added is 3-15wt.% based on the wheat flour, and its addition time is preferably during the main kneading process. |
